Salsa Verde Chicken and Wild Rice Soup

If you want to add more gluten free, dairy free, and fodmap friendly recipes to your recipe box, Salsa Verde Chicken and Wild Rice Soup might be a recipe you should try. This recipe makes 6 servings with 502 calories, 35g of protein, and 17g of fat each. For $3.91 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a Mexican main course. 25 people were impressed by this recipe. If you have vegetable broth, cooked wild rice, tortilla chips, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 15 minutes. It is brought to you by Picky Palate. With a spoonacular score of 72%, this dish is good. One Pan Salsa Verde Chicken and Rice, Salsa Verde Chicken & Rice Skillet, and Salsa Verde Chicken and Kale Soup are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat medium dutch oven over medium heat. Add chopped chicken, wild rice, broth, salsa verde, cilantro, cumin, lime juice, salt and pepper to the pot. Stir and cook for 10 minutes. Reduce heat to low and simmer until ready to serve.To serve, place crushed tortilla chips into bottom of bowls, top with hot soup then top with avocado slices. Serve immediately.

 

Step by step:

1. Heat medium dutch oven over medium heat.

2. Add chopped chicken, wild rice, broth, salsa verde, cilantro, cumin, lime juice, salt and pepper to the pot. Stir and cook for 10 minutes. Reduce heat to low and simmer until ready to serve.To serve, place crushed tortilla chips into bottom of bowls, top with hot soup then top with avocado slices.

3. Serve immediately.

Nutrition Information:

covered percent of daily need